Cantonese Garlic Fried Chicken Legs Recipe | Juicy & Crispy Full Chicken Leg Fry

Описание: Hi everybody! 👋 Today I’ll be showing you how to make some super delicious and juicy garlic fried chicken legs! We’re using full-size chicken legs — that’s the drumstick attached to the thigh — and it’s going to be crispy on the outside, juicy on the inside, and packed with garlic flavor. 😋

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📝 Ingredients
For 2 full chicken legs:
2 full chicken legs (drumstick + thigh attached)
1 heaped teaspoon crushed garlic
3 teaspoons sugar
½ teaspoon chicken bouillon powder
Salt (to taste)
White pepper (to taste)
1 teaspoon oyster sauce
1 teaspoon soy sauce
½ teaspoon sesame oil
2–3 teaspoons cornstarch (adjust as needed to thicken the marinade)
1 egg (for coating)
All-purpose flour (for coating)
Sunflower oil (for deep frying)

🔪 Preparation
Prepare the Chicken Legs
Each full chicken leg includes both the drumstick and the thigh.
To ensure the chicken cooks evenly, use a sharp knife to make a deep slit through the thickest part of the meat — cut towards the bone but don’t cut through the skin.
This helps the inside cook fully without drying out the outer layers.
You can also use kitchen scissors to cut through the meat easily — it’s faster and safer!
Marinate the Chicken
In a mixing bowl, add the chicken legs.
Add 1 heaped teaspoon crushed garlic, salt, white pepper, 3 teaspoons sugar, and ½ teaspoon chicken bouillon powder.
Drizzle in a little oyster sauce, soy sauce, and a bit of sesame oil.
Mix everything together by hand (use gloves if you like).
Add 2–3 teaspoons of cornstarch to thicken the marinade so it sticks nicely to the chicken.
The mixture should be thick and sticky, coating the chicken fully.
Let the chicken marinate for 30 minutes.

🧂 Coating the Chicken
Crack 1 egg into the marinated chicken and mix it well.
Prepare a tray with a layer of all-purpose flour.
Place the chicken in the flour, then cover the top with more flour.
Make sure to coat every part of the chicken — especially inside the slits — so there are no wet spots.
Press the flour coating firmly onto the chicken to help it stick.

🍳 Deep Frying
Heat sunflower oil in a deep pot over medium heat.
The oil level should be enough to cover at least half of the chicken leg.
Once the oil is hot, gently place the chicken legs into the oil.
Don’t move them around at first — let the coating set.
Fry for about 10 minutes on medium heat.
After about 4–5 minutes, carefully flip the chicken over so both sides cook evenly.

🔥 Double Fry for Extra Crispiness
After the first fry, remove the chicken and let it rest for a few minutes.
Turn up the heat and let the oil get hotter for about 2 minutes.
Lower the heat slightly to medium-high and return the chicken to the oil.
Fry for another 5 minutes, flipping occasionally to prevent burning.
This double-frying step gives the chicken an extra crispy and golden-brown finish!

🍽️ Serve and Enjoy
Once done, remove the chicken from the oil and let it rest on a rack or paper towel to drain excess oil.
You’ll see that it’s golden, crispy, and beautifully cooked through!
Serve it hot — the skin will be super crispy, and the meat will be juicy and flavorful inside.

👩‍🍳 Tips
Make sure to cut into the chicken near the bone to help it cook evenly.
If shallow frying, be careful — any exposed wet spots can cause splattering.
Always coat thoroughly for a perfect crispy crust.

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